Caramel-Coated Pumpkin Flan Reviews

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users rating3.5/4

This was absolutely delicious, and a big hit for Thanksgiving dinner. I made it 2 days ahead of time, and cooked it at 350 degrees, as this is the temperature my other flan recipes call for. I also only used 1 and 1/2 cinnamon, and 1/2 tsp. ginger. This recipe is a keeper!

Good but basically tastes like a pumpkin pie without the crust. I've been makin flan for years. I learned recipe from a French Chef. I took that recipe and substituted some of the cream with pumpkin. Much better and lighter pumpkin taste.

Very easy recipe to make. While the finished pumpkin custard had good, smooth consistency and tasted good, I did not like the syrupy caramel floating around and on top of it. I think I prefer my pumpkin in a pie crust.

Making the caramel is easy: just use a teflon or non-stick skillet instead. When I do this, I have perfect caramel syrup every time, and I don't have to brush down the sides with water, the teflon does that for me!

I had such a response to my offer earlier today for an alternative caramel that adds corn syrup, that I thought I'd take a chance and just post it. I like this since it keeps well and stays pourable even after it cools.
Pouring caramel for Flan (Makes about 20 oz.)
Granulated sugar - 14 oz.*
Water - 4.5 oz.*
Light Karo syrup - 1/8 cup*
Boiling water - 1/2 cup**
Method:
Stir together sugar, first amt. of water, & Karo Syrup and cook until it turns deep amber in color. Remove from heat and VERY carefully add the boiling water through a colander to the caramel. Do this slowly as this can cause the caramel to splatter (using the colander seems to help). Stir until smooth.
You can add the caramel straight away to the mold or ramekins, but I find it's best to wait until it's cooled a bit to add your flan mixture.
If there is any caramel left you can save it and use it later. It has such a high sugar content that it keeps quite a while even at room temp.
Good luck!

I am a flan lover, but have never made one. What exactly does "brush down the sides with a wet pastry brush" mean? I envision it sort of like using a soaking wet brush to rinse water down the pan sides into the syrup, since swirling leaves some syrup on the sides. How do I know how much is enough, just do it after each swirl? It seems like it would dilute the syrup. Help...